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I have been making these muffins for years and have been modifying them through the years.    I love that they sneak in some vegetables for the kids, but still have a nice sweet taste to them.  I love these hot, right out of the oven, but they can also be reheated in the microwave with a little butter.

These do take a little work to make, but I definitely they they are worth it!

Zucchini, Apple and Carrot Muffins

Ingredients

• 2 cups shredded carrot
• 1 cup shredded zucchini
• 1 cup chopped peeled apple
• 3/4 cup flaked coconut
• 1/2 cup chopped almonds
• 2 teaspoons grated orange peel
• 2 cups all-purpose flour
• 1-1/4 cups sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 eggs, lightly beaten
• 3/4 cup canola oil
• 1 teaspoon vanilla extract

Directions

• Gently toss together carrot, zucchini, apple, coconut, almonds and
• orange peel; set aside.
• In a large bowl, combine flour, sugar, cinnamon, baking soda and
• salt. Combine eggs, oil and vanilla; stir into dry
  ingredients just until moistened (batter will be thick).
• Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full.
• Bake at 375° for 20-22 minutes or so

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Thank you to Walmart for partnering on this post, and to my readers for supporting my blog. I have made all my product purchases, and all reviews are my own.

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I fun, easy breakfast idea to make for a party or company.  I always love a good breakfast recipe that I can make when we have company over and this one is perfect.  My picture below could use some work, but you could put a bowl of salsa in the middle of the ring for a pretty presentation. 

Breakfast Croissant Ring

Ingredients

• 4 slices bacon, cut in half
• 1/3 cup plus 1 tablespoon milk
• 4 eggs
• Salt and pepper, if desired
• 1 can croissants
• 1 cup shredded Mexican or cheddar cheese blend
• Chopped fresh cilantro, if desired
• 1 cup salsa, if desired

Directions

1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In nonstick skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. Or you can cook in a cold oven, set to 400 and bake for 15 minutes. Set bacon aside.

2. In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Pour egg mixture into skillet and scramble.

3. Meanwhile, unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see photo). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.

4. Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.

5.  Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and place a bowl of salsa right in the middle if desired.

Here’s some of my other breakfast favorites:

4 Ingredient Breakfast Casserole
Hawaiian Roll Breakfast Sandwiches
Sausage Grits Casserole
Maple Sausage Croissant Bites
Sausage Cream Cheese Balls

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I made these breakfast sliders for Matt’s family this past weekend when they were staying at our house and OMG. They were SO good.  I haven’t met anything on a Hawaiian roll that I haven’t liked yet, so there’s that too!

You could really put anything you want on these babies, but I chose to go with bacon, egg and cheese.  Feel free to add-to or eliminate anything from the directions below, anything you do will still taste amazing!

Hawaiian Roll Breakfast Sliders

Ingredients

• 8 slices bacon
• 8 or 9 large eggs
• ¼ cup whole milk
• 1/2 cup chopped green onions
• ¼ teaspoon ground black pepper
• 12 Hawaiian dinner rolls
• 9 slices of cheddar or favorite cheese or 3 cups shredded cheddar cheese
• 5 tablespoons salted butter divided
• 2 tablespoons maple syrup

Instructions

• Preheat the oven to 350°F.
• Line a baking sheet with parchment paper and lay the strips of bacon on the sheet. Start with a cold oven (not preheated) and put bacon in and set to 400 degrees. Bake for 15 or 20 minutes until crispy.
• Whisk the eggs together with the milk, green onion, and pepper. Melt 1 Tablespoon of the butter in a skillet and pour in the egg mixture. Stir often with a rubber spatula until the eggs are scrambled and fluffy.
• Keep the dinner rolls attached in one block. Slice through the whole block to create and top and bottom layer. Place the bottom of the buns onto a 9×13-inch baking pan. Set the tops aside.
• Once bacon, and eggs are cooked, you can assemble the sliders.
• Lay bacon evenly over the bottom buns.
• Add the scrambled eggs over the bacon. Layer the cheese on top of the eggs.
• Place the bun tops on the layer of cheese.
• Melt the remaining 4 tablespoons of butter and stir in the 2 tablespoons of maple syrup. Brush this mixture over the buns.
• Bake the sliders for 10 to 15 minutes or until the tops are golden.

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Well, I meant to post this earlier this morning since tonight is the College Football National Championship game because I thought it would be really cute made as a football.  I will try to make one soon and maybe we can make it for the Super Bowl.

This is a recipe that I have made for two years now at my annual girls Christmas Party and the girls go bananas over it!  I love serving it towards the end of the night as like a “midnight” snack after we have had cocktails, dinner, opened gifts and had wine!! This would also be so fun to make for Christmas morning and obviously anytime of the year! It does not need to be arranged into a Christmas tree!  It just looks so fun that way.

You could even arrange it into a football and serve it at a tailgate or a heart for Valentines’s Day <3

Maple Sausage and Cream Cheese Crescent Tree

Recipe Via Plain Chicken

Ingredients:

**You can definitely make everything ahead of time and just store it in the refrigerator and bake when you are ready.

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This easy recipe for baked cream cheese french toast casserole hits the spot in the morning and you can prepare it the night before! It is perfect for Christmas morning.

Recipe via Sally’s Baking Addiction

Ingredients

• 1 (12-14 ounce) loaf french bread, sourdough bread, or challah*
• 8 ounces brick-style cream cheese, softened to room temperature*
• 2 Tablespoons confectioners’ sugar (don’t leave it out, trust me)
• 3 teaspoons pure vanilla extract, divided
• 8 large eggs
• 2 and 1/4 cups whole milk
• 3/4 teaspoon ground cinnamon
• 2/3 cup packed light brown sugar

Streusel Topping

• 1/3 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 6 Tablespoons unsalted butter, cold and cubed
• optional: fresh fruit, maple syrup, and/or confectioners’ sugar for topping

Instructions

1. Grease a 9×13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread half of the cubes into the prepared baking pan. Using a handheld or stand mixer fitted with a whisk attachment, beat the room temperature (not cold!) cream cheese on medium-high speed until completely smooth. Beat in the confectioners’ sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Layer the remaining bread cubes on top of cream cheese. Set aside.
2. Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours – overnight. Overnight is best.
3. Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
4. Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
5. Bake uncovered for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Serve immediately. Cover leftovers tightly and store in the refrigerator for 2-3 days.

Notes

1. Make Ahead & Freezing Instructions: Prepare the topping in advance, cover tightly, and store in the refrigerator. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 (without preheating the oven) and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed.
2. Bread: Day-old, crusty bread is perfect for french toast casseroles. I prefer challah bread. I slice it up and let it sit out all day. You’ll wind up with about 12 cups of cubed bread. A little more or less is OK.
3. Cream Cheese: Since the cream cheese is only mixed with a little sugar and vanilla, make sure you are using quality cream cheese that tastes good. I love full fat Philadelphia brand brick-style cream cheese for this dish.
4. Half Recipe: This recipe can easily be halved in an 8 or 9-inch baking pan. The bake time will be slightly less, around 30-35 minutes.

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This easy make-ahead hashbrown and sausage egg casserole is perfect for Christmas morning or anytime you have house guests. I have always made this simple 4 ingredient breakfast casserole but my husband asked me to try changing it up by using some shredded hashbrowns. So this delicious cheesy recipe was the perfect alternative. We loved the way it turned out and you are welcome to change it from sausage to bacon or ham or even vegetarian by adding onions and peppers.

Ingredients

• 1 package (30 oz) frozen shredded hashbrowns
• 1/2 cup (1 stick) melted butter
• salt and pepper
• 1 and 1/2 cups (packed) Monterey Jack cheese, shredded
• 1 and 1/2 cups (packed) cheddar cheese, shredded
• 1 lb Jimmy Dean Hot Sausage (or whatever flavor you prefer)
• 8 large eggs
• 1 and 1/3 cups evaporated milk OR cream
• 1 teaspoon seasoned salt
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dry mustard powder (optional)
• 1/4 teaspoon onion powder (optional)

Instructions

1. Preheat your oven to 400 degrees F. 
2. Spray a 9×13 inch pan with nonstick spray, or grease with butter.
3. Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
4. Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it’s even. 
5. Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.  
6. Remove the casserole and reduce the oven temperature to 350.
7. Layer the Monterey Jack and Cheddar cheese over the top of the potatoes. Add the sausage. Use a spoon to gently toss the cheese and potatoes and sausage together.
8. In a large bowl or stand mixer, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
9. Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
10. Bake at 350 degrees for about 40 minutes. It is done when bubbly, when the edges start to brown and the center doesn’t wiggle when you shake the pan.
11. If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking. 

Overnight instructions:

1. Follow instructions through step 5 (bake the potatoes at 400.) Remove from the oven and let cool slightly.
2. Follow the instructions above for layering the cheese and sausage. Cover tightly and refrigerate overnight.
3. In a large bowl, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
4.  Cover the egg mixture and refrigerate overnight.**
5. In the morning, preheat your oven to 350 degrees F.
6. Whisk the egg mixture once more, then pour over the potatoes in the casserole dish.
7. Bake at 350 for 45-55 minutes. It is done when bubbly, when the edges start to brown and the center doesn’t wiggle when you shake the pan.
8. If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking. 

Recipe Notes

*You can definitely substitute the sausage with Ham or Bacon if you would like too! And also feel free to add sauteed onions or peppers into the mix too if you wanted to do that.

**If refrigerating a bowl of beaten eggs sounds like a pain to you, you can certainly pour the eggs over the potatoes the night before baking. The potatoes won’t be as crisp, so I think it’s worth it, but it’s totally up to you!

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I made this monkey bread last year for Christmas and I forgot to share the recipe. It honestly turned out so much pretty than I ever imagined! It feeds like a million people, so if you are having a crowd; this is a great thing to make! Last year for Christmas, I made this, our favorite breakfast casserole and then our favorite grits casserole as well. The great thing about all of these is that you can make them ahead of time and then just bake them the morning of!

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My friend Forrest brought these to a little brunch at our house last weekend and I couldn’t get over how delicious these simple banana muffins were.  The kids gobbled them up and my little 10 month old ate 2 of them!!  This is the perfect recipe when you have some bananas that are about to go bad. Ripe bananas are the sweetest and make for the best muffins!

Print

Homemade Banana Muffins

Ingredients

• 3 Ripe Bananas
• 2 Eggs
• 1 Cup Whole Wheat Flour or regular
• 1 Cup Sugar
• 3/4 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1 tsp Cinnamon I used even a little more. I love cinnamon
• 1/2 cup of melted butter
• 1 tsp Vanilla
• Oats for topping optional

Instructions

• Preheat oven to 350 degrees.
• Mix dry ingredients and set aside
• Mash up bananas
• Mix in eggs, butter, vanilla into the banana mash
• Slowly mix in dry ingredients - I just used a whisk
• Scoop into muffin pan
• Top with oats if you wish. Press into muffin mix for them to stay.
• Bake for 10-15 minutes.
• Enjoy! They are so delicious.

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